Description
Craving a dessert that’s airy, tangy, and perfectly refreshing? This Lemon Chiffon Pie is a classic treat that combines a buttery graham cracker crust with a fluffy, lemon-infused custard filling, offering a delightful balance of tart and sweet.
Ingredients
With eight ingredients, this recipe highlights the bright, tangy flavor of lemon. Use fresh lemons for the best juice and zest.
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¼ cup (60 mL) cold water: Softens the gelatin for structure.
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1 (0.25-ounce / 7 g) package unflavored gelatin: Stabilizes the filling for a light, set texture.
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1 cup (200 g) white sugar, divided: Sweetens the custard and meringue.
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4 egg yolks: Create a rich, creamy custard base.
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½ cup (120 mL) fresh lemon juice: Provides a tart, zesty flavor.
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½ teaspoon (2.5 g) salt: Enhances and balances flavors.
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1 teaspoon (2 g) lemon zest: Adds intense lemon aroma.
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4 egg whites: Create the airy, chiffon texture.
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1 (9-inch) prepared graham cracker crust: Offers a buttery, crunchy base.
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Substitutions and Variations:
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Dairy-Free: The recipe is naturally dairy-free (excluding optional whipped cream garnish); use a dairy-free graham cracker crust if needed.
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Gluten-Free: Swap the graham cracker crust for a gluten-free version or make one with gluten-free graham crackers.
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Lower Sugar: Reduce sugar to ¾ cup (150 g) total, splitting evenly between custard and egg whites, and use a sugar substitute if desired.
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Flavor Twist: Replace lemon juice and zest with lime or orange for a citrus variation, or add ½ teaspoon vanilla extract to the custard.
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Topping Swap: Garnish with fresh berries, meringue, or a dusting of powdered sugar instead of whipped cream.
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Why These Ingredients Matter: The graham cracker crust provides a crunchy foundation, the lemon custard delivers tangy richness, the gelatin ensures a stable yet light texture, and the whipped egg whites create the signature chiffon airiness, making this pie a perfect balance of textures and flavors.
Instructions
Step 1: Prepare the Gelatin
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Pour ¼ cup cold water into a small bowl and sprinkle 1 (0.25-ounce) package unflavored gelatin over the surface.
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Let stand for 5 minutes until softened and absorbed.
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Tip: Ensure the water is cold to properly soften the gelatin without clumping.
Step 2: Make the Lemon Custard
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In a medium bowl, beat 4 egg yolks, ½ cup (100 g) white sugar, ½ cup fresh lemon juice, and ½ teaspoon salt until smooth and combined.
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Pour the mixture into the top of a double boiler over simmering water (ensure the water doesn’t touch the bottom of the top pan).
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Cook, stirring constantly with a whisk or spoon, until the mixture thickens to a custard-like consistency, about 8–10 minutes (it should coat the back of a spoon).
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Remove from heat, add 1 teaspoon lemon zest and the softened gelatin, and stir thoroughly until the gelatin dissolves.
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Set aside to cool and thicken slightly, about 10–15 minutes, stirring occasionally to prevent a skin from forming.
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Tip: Stir constantly to avoid curdling the eggs, and cool the custard to room temperature to ensure smooth folding later.
Step 3: Whip the Egg Whites
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In a clean glass, metal, or ceramic bowl, beat 4 egg whites with an electric mixer on medium speed until foamy, about 1 minute.
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Gradually add the remaining ½ cup (100 g) white sugar, beating on high speed until soft peaks form, about 2–3 minutes.
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Tip: Ensure the bowl and beaters are grease-free for maximum volume, and stop at soft peaks to maintain a light, foldable texture.
Step 4: Combine and Assemble
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Gently fold the whipped egg whites into the cooled lemon custard mixture using a spatula, mixing until no streaks remain but keeping the mixture airy.
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Pour the chiffon filling into the 9-inch prepared graham cracker crust, smoothing the top with a spatula.
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Tip: Fold gently in a figure-eight motion to preserve the airiness, and tap the pan lightly to remove large air bubbles.
Step 5: Chill
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Cover the pie with plastic wrap or the crust’s lid (if provided).
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Refrigerate for at least 2 hours, or until firm, for a sliceable texture (overnight is ideal for best results).
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Tip: Ensure the fridge is at 40°F (4°C) or colder to properly set the filling.
Step 6: Serve
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Remove the pie from the refrigerator and slice into 12 equal portions.
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Optionally, garnish with sweetened whipped cream (whip ½ cup heavy cream with 1 tablespoon sugar) or other toppings.
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Serve chilled for the best texture.
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Tip: Use a sharp knife dipped in hot water and wiped dry for clean slices, and add garnish just before serving for a fresh look.